Best restaurants and what to eat
Philippines
Puerto Princesa, the capital of Palawan, is a gateway to some of the Philippines’ richest coastal and island ingredients. Its food is defined by exceptionally fresh seafood, tropical fruits, coconut-driven cooking, and low-key island specialties that highlight simple grilling, sour broths, and bright vinegar-based flavors.
A notorious Palawan delicacy made from woodworm or shipworm, prized for its slippery, briny texture and clean marine flavor. Often eaten raw with vinegar, chili, and calamansi, it is one of Puerto Princesa’s most talked-about island specialties and a true test of adventurous eating.
Sun-dried rabbitfish with an intensely savory, salty flavor and crisp edges when fried. In Puerto Princesa it is a classic breakfast and pasalubong item, best paired with garlic rice, spiced vinegar, and tomatoes.
Known as sea grapes, this delicate green seaweed bursts in the mouth with a cool, saline pop. It is usually served fresh with vinegar, onions, and tomatoes, offering a light and mineral counterpoint to grilled seafood.
A rare Palawan fruit used more as a culinary ingredient than a snack, valued for its tart, aromatic pulp. It is famously mixed into raw seafood dishes to temper odor and add a faintly floral sourness with a distinctly indigenous island character.
The bright local citrus central to Palawan cooking, offering sharp acidity, perfume, and juice-packed zest. It lifts grilled fish, seafood dipping sauces, and marinades, and is one of the region’s most essential flavor anchors.
Local jackfruit is prized for its honeyed aroma, lush fibers, and deep tropical sweetness when ripe. In Palawan it appears in snacks and desserts, while young jackfruit also shows up in savory coconut dishes.
A traditional palm wine made from coconut sap, naturally fresh when young and more assertive as it ferments. In Palawan it is often served casually in rural and coastal settings, with a mild sweetness that can become tangy and boozy.
A clear coconut spirit distilled from fermented sap, known for its clean but potent profile. In the Philippines’ island south, it is a familiar local liquor sometimes flavored or softened, typically enjoyed in small pours.
A traditional sugarcane wine with a rustic, sweet-tart character and earthy depth from fermentation. Though better known elsewhere in the Philippines, it is part of the broader island drinking culture found in Palawan’s local markets and gatherings.
A locally brewed craft beer associated with Palawan’s tourism and island identity, typically light-bodied and designed for hot-weather drinking. It is served chilled and pairs well with grilled seafood, fried fish, and salty snacks.
A hot ginger infusion widely drunk across the Philippines and especially comforting after wet market mornings or seafood meals. It is pungent, warming, and lightly sweetened, often served plain or sharpened with calamansi.
Fresh young coconut water, served straight from the shell for maximum sweetness and freshness. In tropical Puerto Princesa it is the quintessential cooling drink, valued for its clean, lightly mineral taste.
Often treated as both an ingredient and a dish, this Palawan specialty is served raw with vinegar, chili, onions, and calamansi. Its slippery texture and briny, oceanic taste make it one of Puerto Princesa’s most famous culinary experiences.
A Puerto Princesa signature that adapts the sizzling sisig style to crocodile meat, usually chopped and crisped with onions, chili, and citrus. It is smoky, savory, and bold, often presented as an adventurous local showcase dish.
The Filipino ceviche of the islands, made with fresh fish or seafood cured in vinegar or calamansi and sharpened with ginger, chili, and onions. In Palawan it is especially prized for its clean, cool, bright flavors and ultra-fresh catch.
Simple grilled fish prepared with the respect that fresh coastal ingredients deserve, usually served with soy-calamansi sauce or spiced vinegar. The flesh stays juicy and lightly smoky, making it a staple on Puerto Princesa tables.
Charcoal-grilled squid with a pleasantly chewy bite and a sweet, oceanic flavor enhanced by smoke. It is commonly stuffed, basted, and eaten with vinegar dip, especially along the waterfront and at casual seafood grills.
Prawns simmered in coconut milk until the sauce turns rich, silky, and faintly sweet. This dish captures the region’s coconut abundance and pairs naturally with steamed rice and a sharp vinegar relish.
Choose how to explore restaurants at this destination.